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Usingthe oven.
Throughout this manual, features and appearance may vary from your model
OvenSheff Positions
The oven has Ibm shelf supports-A
(bottoln), B, g and D (top).
Shelf positions tot cooking me suggested
in the Usingyour ovenfor bakingand Using
your ovenforroasting sections.
The oven has 4shelf positions.
Oven Vents
• The oven isvented through (hlct
openings at tile rear of the cooklop.
• Do not block the opening when
cooking in tile oven-it is important
that the flow of hot air flom the oven
and flesh air to the oven burner be
uninterrupted.
• Tile vent openings and neafl)y sudaces
may become hot during baking and
broiling. Do not touch them.
• Do not leave plastic items on the
cooktop-they may meh ifleft too close
to the vent.
• Handles cffpots and pans on tile
cooklop may become hot if left too
close to the vent.
• Metal items will become very hot if they
are left on the cooklop and could cause
buI'ns.
• Do not leave any items on tile cookmp.
The hot air flom the vent m W ignite
flammable items and will increase
pressure in closed containers, which
may cruise them to burst.
Thetype ofmargarine will affect bakingperformance!
Mostrecipesforbaklnghavebeendeve/oped
usingh/#hfatproductssuchasbutteror
margarine(80%fat).ff youdecreasethefat,the
recipemaynotgivethesameresu/tsaswitha
higherfatproduc_
Redpe tifilure can resuh if cakes, pies,
pastries, cookies or candies me made with
lowtat spreads. The h_wer the tilt content
of a spread pro(hlct, the more noticeable
these differences become.
Federal standmds require pro(hmls
labeled "margarine" to contain at least
80% tilt by weight. Lowtat spreads, on
the other hand, contain less fitt and more
water. The high moisture content of these
spreads attects tile texture and flavor of
baked goo(g. For best resuhs with your
old tm-ofite recipes, use mmgmine,
butter or stick sprea(g containing at
least 70% vegetable oil.
12
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